Happy Friday! This week I have posted Fourth of July vegan meals and Delicious Dishes for Independence Day so I wanted to end the week with gluten-free fourth of July dishes. It seems summer is flying by so fast! I cannot believe Fourth of July is Wednesday, and the best part is the weather is looking amazing along with this weekends weather, all of which makes for a great party! 🙂 I hope everyone has enjoyed my vegan, regular and gluten-free fourth of July dishes that I have been posting about this week! Also, I hope everyone has a great fourth of July and I wanted to remind my readers that I will be posting on Monday which is the 2nd and Friday which is the 6th but I will not be posting on Wednesday July 4th.
ENJOY today’s post 🙂
Honey Lime Grilled Chicken
- 4 chicken breasts
1/2 cup lime juice
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
- 1/2 tsp black pepper
- Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a zip lock bag.
- Refrigerate for at least 3 hours up to overnight.
- Remove chicken from marinade and grill until done and juices run clear.
Crock pot Pulled Pork BBQ Sandwich
- 3 pound boneless pork roast
- 6 pack of GOOD cane sugar root beer
- 2 tsp Salt
- 2 bottles of your favorite BBQ sauce (36oz) – make sure it’s gluten free!
- Dill pickle slices
- GF Cole Slaw (optional)
- Place the pork roast in a medium sized crock pot. Using a long knife, cut long slits (8-10) in the pork, from one side to the other. Pour 5 of the 6 root beers over top of the pork until it’s all but covered. Add the salt (2tsp).
- Now open the last (refrigerated) root beer and enjoy while you turn the crock pot on low and tidy up your kitchen. This recipe turns out best when you cook it low & slow for 8+ hours. You may even want to cook it overnight on the low setting. After the initial cooking, the meat should be tender and falling apart. If not, cook it longer, low & slow. When cooked, drain the root beer juice from your crock pot and pull the pork – by knife, by fork, by tongs, by hand (be careful, it’s hot!) but get the pork nice and pulled and then back into the crock pot to spend some time with your favorite BBQ sauce. Pour the sauce (amount to your liking) over the pork and cook for another 2 hours, stirring every hour – longer if you like, provided you can keep your family out of the kitchen, as the smell will be attracting relatives you didn’t even know you had. Feel free to add water as it will cook down, especially if you need to cheat and finish things on HIGH.
- Season accordingly. Salt, pepper, garlic, onion and Tabasco are all fair game.
- Set the pickles on the kitchen table. Grab the Cole Slaw likewise. Set the crock on a trivet in the center of the table, no worries – it’ll stay hot for about 3 hours. Wrap the Udi’s Burger Buns in a slightly damp (clean) kitchen towel and heat in the oven or microwave. When the buns are hot & ready, assemble your sandwich with BBQ, pickles, slaw if you like and even a little mustard.
- Serve with chips, green beans, baked beans or perhaps our cheesy potato casserole. Mmmmm! Some folks like a little vinegar in the BBQ added near the end of crock pot cooking. Play with this as an advanced technique and go easy. Remember, you can always add more but taking some out can be quite challenging. ENJOY 🙂
I found this recipe on life after gluten.com
Marinated Tomato Salad
- 4 cups of cherry or grape tomatoes, I just used a bunch from my garden. I did not measure, but I think this is close.
- 4 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- 1/4 cup feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Slice the tomatoes in half and combine with remaining ingredients. Refrigerate this for several hours so that the flavors combine well. Serve and enjoy!
I found this recipe on lynns kitchen adventures.com
Grilled Mexican Street Corn
- Ears of corn
- 2 Tbs. original hummus ear of corn
- 2 Tbs. shredded Monterey Jack cheese PER ear of corn
- ¼ of a lime PER ear of corn
- smoked paprika and sea salt, for sprinkling
- To grill your corn, first peel back the husks and remove the silks. Put the husks back up over the corn and soak them in a big bowl of salted water for at least 10 minutes before grilling.
- Peel back the husks and dab the water off the corn. Grill the corn on a lit/ready grill on indirect heat, turning the corn every 5 minutes, for 15-20 minutes.
- Bring your corn in. Spread the hummus onto the corn first. Then sprinkle on the cheese. Finally, spritz them with lime juice and sprinkle with paprika and sea salt. Enjoy immediately!
I found this recipe on treats with a twist
Summer Berry Cobbler (gluten free + vegan)
- 2 Tbsp water
- 2 tsp ground flax
- 2/3 cup shortening
- 2 Tbsp brown sugar
- 1 box gluten-free cookie mix
- 1 tsp cinnamon
- 1/4 cup + 2 Tbsp coconut milk
- 1/2 cup gluten free rolled oats
- 1 cup fresh strawberries, quartered
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt (optional)
- 1/2 cup gluten free rolled oats
- 1/4 cup brown sugar
- 2 Tbsp dairy free butter substitute, softened
- So Delicious Dairy Free CocoWhip topping (optional) or dairy free vanilla ice cream (I used ben & Jerry dairy free cherry garcia ice cream)
- Preheat oven to 400 degrees. Place a 10.25″ or 12″ cast iron skillet in the oven to preheat while preparing the ingredients.
- Create the fruit filling: In a medium bowl, combine the berries, sugar, vanilla extract, cinnamon, and pinch of salt. Set aside.
- Create the cobbler batter: Combine the water and flax in a small bowl and set aside to create a “flax egg.”
- Cream together the shortening and brown sugar in a large bowl until well combined. Add the flax egg ingredients. Gradually add the Namaste cookie mix and cinnamon until just combined. Slowly pour in the coconut milk while mixing on low speed until combined. Fold in the gluten free rolled oats.
- Create the streusel topping: In a small bowl using a fork, mix together the rolled oats, brown sugar, and dairy free butter to create a crumble.
- Using a hot pad, carefully remove the preheated cast iron skillet from the oven. Spray with non-stick cooking spray. Using a 1-inch cookie scoop or tablespoon, scoop the cobbler batter into the skillet, leaving about 1/2 to 1 inch between each scoop. (You might have some batter left over, which you can either use to add another layer once you have added the fruit or you can scoop onto a cookie sheet and bake to create yummy cookies!)
- Pour the fruit over, allowing it to fill the spaces between the scoops of batter. Sprinkle the streusel topping evenly over the top of the entire skillet.
- Return skillet to the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the batter comes out clean. Remove from the oven and allow to cool for about 10 minutes.
- When ready to serve, add dollops of CocoWhip or dairy-free vanilla ice cream to the top.
Thank you for reading today’s post! Have a great day 😉
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